THE QUEENS
NOVEMBER 2019
Photo credit: Zenon Taverna
31 Years on 31st Avenue: Zenon Taverna
celebrates over three decades in Astoria
BY SAMANTHA WANDERER
Zenon Taverna has long been a staple
for local residents, off ering authentic
Greek and Cypriot cuisine in the Astoria
community for the past 31 years.
Trained chef Stelios Papageorgiou left
Cyprus and worked three jobs until he
could open his own restaurant in 1988
— the same 31st Avenue location where
Zenon Taverna still stands today. His sonin
law, Harry Ioannidis, now owns and
operates the full-service restaurant.
“Th e neighborhood has changed with
new families coming in, but all the old
Greeks still come back to get their food,”
Ioannidis said.
Part of what sets the restaurant apart
from the other neighborhood Greek spots
is its incorporation of Cypriot food and
culture into the menu and dining experience.
Chefs use unique spices for dishes
and a special preparation process of their
loukaniko (sausage).
“Our sausage is Cypriot style, which is
soaked in red wine for about seven to 10
days before it’s made so it has a very different
fl avor than some of the Greek ones
you’ll fi nd out there,” Ioannidis said.
Nearly all dishes, from butchered meats
to dips, are made in house and made to
order. Vegan, vegetarian and gluten-free
options are also available, and they are
designated on the menu with symbols.
Ioannidis explained that Zenon Taverna
recognizes the Cypriot and Greek belief
that meals should be a social experience.
“Food’s supposed to be about being
social so you get together with family, you
sit down, you have a meal, you enjoy it,
but it’s also about being in that moment
with them as well,” Ioannidis said.
Meze, Cypriot-style tasting menus,
are another specialty at Zenon Taverna.
Customers can choose to sample from
meat, fi sh or vegetarian options to get a
broad feel for the menu.
Multiple daily specials are available, and
most days include vegetarian and gluten
free options.
Starting Nov. 12, the restaurant will add
a new special every Tuesday from 3 to 6
p.m. where kids eat for $1 with purchase
of an adult meal.
Zenon Taverna also partnered with
Allergic to Salad, a group that off ers
Master Chef classes to children in partnership
with local restaurants, on Nov. 5.
“We’re going to teach a class and make
a Cypriot specialty, and then for a week
we’re going to sell that specialty in house,”
Ioannidis said before the event. “All the
proceeds will go to the school.”
For customers who want to bring Zenon
Taverna home with them, delivery, to go,
and catering options are all available.
“Our delivery area just increased to
encompass a larger area of Astoria,”
Ioannidis said.
Catering from Zenon Taverna is also
popular throughout the tri-state area.
“In Philadelphia, they had a singer from
Cyprus perform, and an organization
… they wanted authentic Cypriot food
so they contacted us,” Ioannidis said. “We
went out there and brought our food.”
Larger parties also have the option to
hold their events in a second-fl oor banquet
room that can accommodate up to
75 people for birthdays, weddings and
other events, complete with bathrooms
and bar service. For parties of less than
25, there is a minimum spending amount
required.
Zenon Taverna has been on Astoria’s 31st Avenue for the past 31 years.